A record of culinary exploration

Butternut Squash and Black Bean Burrito

I know it sounds a little weird, but this is an absolutely AMAZING recipe! Husband isn”t a fan of bean burritos, but he went crazy over this. Even took it to work the next day. Good for him, but sad for me, because I didn’t get to eat the rest of it ^_^

I got this recipe off a blog called Poor Girl Eats Well. There’s a link on my sidebar. She has an awesome blog about wonderful food for not much money. Husband loves when I cook from this site. For both reasons.

1 1-lb. butternut squash, diced into 1” cubes (I cut my squash in half and used that. Also, now I have another meal just ready to be made)

1 can black beans, rinsed & drained

1 c fresh spinach, coarsely chopped

1/4 c diced yellow or red onion

2 T olive oil, divided

1/2 t salt, divided

1/4 t sugar

Freshly ground pepper to taste

2 t minced garlic

1/4 t ground cumin

1/8 t cayenne pepper (optional)

Salsa, sour cream and other burrito fixings of your choice

Directions:

Preheat the oven to 400°. In a medium bowl toss together the squash, 1 tablespoon of olive oil, 1/4 teaspoon of salt, sugar and ground black pepper until the squash is evenly coated. Spread onto a foil lined baking sheet and roast for about 20 minutes, until the squash is tender and lightly browned. Set aside.

Heat the remaining tablespoon of olive oil and the garlic in a large skillet over medium heat. Add the onions and sauté for about 2 minutes or until they begin to soften. Next, add the drained black beans and cook for 3-4 minutes, stirring gently. Finally, add the roasted squash and cook for another 2-3 minutes, or until everything is completely heated through.